Chef's Table, Chester Videos

Two weeks to go until our cider night! Here’s a little preview of a few ciders @thatbeerplacehq will be sharing with you, alongside six seasonal plates from @restaurant28chester. We hope you leave with a fully belly, great memories and a newfound appreciation for cider as a pretty cracking pairing option for your next meal! If you’ve missed the memo, here’s the details on the event: Cider Uncorked : A Seasonal Pairing Celebration Wednesday, 6th Nov // 18:30 6 Ciders, 6 Plates £65pp Fancy joining us or want to know more? Link in bio to book #cideruncorked #ciderpairing #tastingmenu https://chefstable-restaurant28-events.square.site/

“We’re thrilled to announce that we’ve been nominated for @goodfoodguideuk Best Sunday Roast 2024 🎉🍽️! We’ve always thought we do a pretty cracking roast - top tier produce, seasonal Cheshire veg, Koffman’s roasties, and ever-changing menu of stuffed yorkshire puds - and always have an option for our veggie friends. If you love our Sunday roasts as much as we love making them, we’d love your vote! If you’ve never tried our Sunday roast, this is your sign to book a table this week! Cast your vote here and help us bring home the win 🏆 : https://tinyurl.com/tgfgsundayroast #chefstable #chester #bestsundayroast #goodfoodguide #goodfoodguide24

We put quite a bit of time and research into the development of our dishes, which includes sourcing unusual and high-quality ingredients from our suppliers. There isn’t much space to shout about every single element on a dish, so here’s a look at one of our favourite ingredients at the moment - @caviarsturia. WHY WE LOVE IT : The synthesis of innovation and tradition, commitment to biodiversity and mastery of product quality. Harvested from Beluga, Siberian and Oscietra sturgeon in Aquitaine, Sturia is a leader in sustainable French caviar production, with each individual tin hand-selected grain by grain.Each tin is fully traceable from egg to egg and contains the caviar of a single sturgeon. Much like the meticulous care taken in the winemaking process—where terroir, grape variety, and aging shape the final product—the flavour profile of each tin is shaped by the pristine aquaculture of their Bordeaux-based farms and the unique qualities of each species, enhanced through the processes of aging and salting. We love it so much, we’ve dedicated two courses on our tasting menu to this incredible caviar. #sturia #oscietra #frenchcaviar #sustainablefarming #bordeaux

Butter Poached Furikake Scottish Scallops with roast cod loin, tempura soft shell crab, sweetcorn & globe artichoke chaat masala broth. A favourite from our lunch offer and dinner menus, bursting with delicate flavours and textures. To celebrate our extended summer hours starting next week, we’re launching a special Summer Saver Offer for our mailing list subscribers on 24th July! Head over to our website and join the list to be the first to know! L U N C H O F F E R 🍽️ Two Courses for £30 🍽️ Three Courses for £35 Reservations now available: Wednesday 12:00-14:30 (from 31 July) Thursday-Saturday 12:00-14:30 Sunday 12:30-15:30 D I N N E R Reservations now available: Monday & Tuesday 18:00-21:00 (from 29th July) Wednesday-Thursday 18:00-21:00 Friday-Saturday 18:00-21:00 We’re headed to the farm today for a little field trip with the growing team - keep an eye on our stories if you’d like to see what’s growing at @growingfield28 #chefstablechester #chesterrestaurants #seedtoplate #scallops #ukfarming

For those of you who loved our chicken pad thai-ish dish (and there were many), we bring you the crispy chicken massaman - this season’s update on last season’s cult icon. Boned, rolled and stuffed thigh with crispy rice noodles, laab namtok, cheshire potato, tokyo turnip, massaman curry sauce. Available on our lunch offer menu - Two Courses for £30, Three Courses for £35 #seedtoplate #cheshirerestaurant #massamancurry

THIS IS TEN. We opened our doors on this day in 2014 with a vision to make fine dining as accessible as possible using the highest quality local, microseasonal produce. It has been a decade of punting into the void - we have stumbled, we have soared, and we have broken about 50 thermomix blenders along the way. To commemorate our ten year anniversary, we have created our very first ten course tasting menu to honour some of our most iconic dishes and memorable moments from the past decade. We are very proud of this menu and we hope you enjoy it as much as we did creating it - more info on when and how to book will be available next week so please keep an eye on our inbox. Thank you for coming along on this wild and wonderful journey with us. It’s been emotional. Here’s to the next ten years. - Liam

Wreathmaking at @restaurant28chester - Yesterday we hosted Head Florist Emma from @growingfield28 for an afternoon of fizz and festive wreath-making in @restaurant28chester. Thanks to everyone who attended for a lovely afternoon (and for helping tidy up after) at our very first workshop-style event. More to come in 2024! #wreathmaking #christmas #floristry

Just before we opened our doors for the first time nearly 10 years ago, I came back from a trip to London with pie-eyed dreams about what we could achieve at Chef’s Table. One of my stupider ideas to arise from the trip was to open for breakfast, lunch, and dinner in the smallest kitchen known to man. Needless to say I still have PTSD from poaching eggs at 1am, dumpster-diving for my lost thermo lid only to find it in the dishwasher hours later and watching a chef walk-out when someone ordered a sandwich on half-brown, half-white bread and he couldn’t wrap his head around how to serve it. He is a tree surgeon now and I vowed never to flip an egg again but that hasn’t stopped you all asking me for the last 10 years when the tattie scones will be making a comeback. I am here today to tell you all that the torch has been passed to Twenty Eight and I have handed over my recipe to Jay who has taken it to another level. He’s done a little something for everyone including vegans and a great cocktail list from our new bar manager Layla. Can’t fault a single thing on this menu and I hope you all enjoy what I can only describe as the chefs table breakfast mark 2 - Liam

First staff walk-through today in this absolute dream of a restaurant! Reopening 9th August 🍾 Reservations now available : https://www.chefstablechester.co.uk